For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil or Italian seasoning
- Salt and pepper to taste
For the Pasta:
- 12 oz (340g) rigatoni pasta
- Grated Parmesan and fresh basil for garnish